Buttermilk rolls with pre-dough

Ingredients for 10 servings:

• 150 g flour
• 150 g water
• 10 g yeast
• 350 g flour
• 200 ml buttermilk
• 1 tsp salt
• 1 tbsp malt coffee, or baking malt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 35 minutes

This recipe makes 10 delicious buttermilk rolls with a fluffy crumb and a crispy crust. Mix the ingredients for the starter dough with a spoon and let stand for 2 hours; the starter dough will have doubled in size during this time. Add the remaining ingredients to the starter dough and knead gently in a food processor for 10 minutes. Let rest for 10 minutes. Turn the dough out onto a floured work surface, knead briefly with floured hands, and form into a ball. Let rest for 30 minutes. Break off 10 pieces of dough, press them apart into ovals, roll them up, and let rise for another 30 minutes with the seam facing down. You can of course also make rolls with a seam or baguette. Bake with the seam facing up. Baking times: 250°C for 10 minutes, steam twice, 200°C for 15-18 minutes, depending on the desired browning. These rolls are still delicious the next day; simply rub them with damp hands and bake them in the oven for 5 minutes, and they’ll still taste freshly baked. They’re also a great idea for Sundays when no one wants to drive to the bakery.